Between my mom, grandmothers, aunts, and close family friends, I’ve been set up for success in the kitchen. When I think of my mom in the kitchen, her banana bread always comes to my mind first.
It’s so her. It’s so good. It’s my mom’s best banana bread.
And there’s not even any butter! So it’s basically a health bread, right? This banana bread rules. I promise.
To me, banana bread just isn’t the same without the sweet addition of chocolate chips. It’s kind of like peanut butter and jelly. A peanut butter sandwich on its own is good, don’t get me wrong ~ but adding the jelly just makes your taste buds sing, Halleluuuuuujah!
I’m partial to the mini chips. They’re just so darn cute. And can we take a minute to discuss the sheer volume of mini chips that I have somehow INHALED during the baking process? I really should just buy two bags. One for the recipe, and one to eat while making the recipe. It’s embarrassing.
Okay, moving on.
I. Love. Bread. Like, pretty much any kind of bread. I’ll make an excuse to eat bread any time of day, all day, every day. My mom makes this rock star banana bread that I have come to make my own. It’s light, fluffy, and just freaking delicious. Every time I eat it, I’m reminded of home. I can eat an entire loaf in one sitting.
And sometimes (all the time) I eat it too fast and I get this thing my sister and I call “bread throat” where it feels like you have WAY too much bread trying to go down the pipes at one time, and it hurts really, really bad! But oh man, it tastes so good, so you just keep going.
It’s just my fave. Period. The end.
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 ripe bananas no more than 3 or the bread will be heavy
- 3/4 - 1 cup chocolate chips as few or as many as you like
1) Preheat oven to 350 degrees. Cream the oil, sugar, and eggs until thoroughly combined and fluffy.
2) In a separate bowl combine the flour, baking soda, and baking powder.
3) In three additions, add the dry ingredients to the wet, being careful not to over-mix.
4) Add the milk, vanilla, and bananas and combine until just mixed. (I like to mash my bananas separately before adding to the batter. If you prefer to see banana chunks in your bread, then simply add the bananas directly).
5) Fold in chocolate chips. Pour batter into one greased loaf pan for a large loaf. Bake for 55-60 minutes at 350 degrees. Or you can use two loaf pans and make two smaller loaves. Then bake for about 45-50 minutes.